No. I use sunflower, but you don't need much. The recipe comes from Every Grain of Rice, which I'd highly recommend as an introduction to Chinese home cooking.

A couple. Cut into small batons. Bring oiled wok to a high heat, stir fry until just tender, add 1 tsp rice vinegar, half tsp caster sugar. Final toss and there you have it.

A couple. The important thing is to cut them into small batons. Have your wok with a swirl of oil on high heat. Stir fry until just tender, add tsp rice vinegar, half tsp caster sugar, final toss and there you have it.